Effect of citric acid on aflatoxin degradation and on functional and textural properties of extruded sorghum

Sorghum contaminated with a total concentration of aflatoxin B, (AFB(1)) and aflatoxin B-2 (AFB(2)) at 140 +/- 7.3 ng/g was extrusion-cooked in a single screw extruder. The temperature profile in the barrel sections of the extruder was 80-150-200 degrees C. The flour moisture content (M.C.) was adjusted at 200,250 and 300 g/kg by means of aqueous citric acid at concentrations of 0, 0.5, 1, 2, 4 and 8N. The barrel temperature profile, in combination with the M.C. and the citric acid concentration, significantly affected the extent of aflatoxin reduction in the extruded sorghum. The recovered aflatoxin decreased with an increase in M.C. and acid concentration. The maximum percentage of aflatoxins degraded from cooking the milled sorghum ranged from 17 to 92%. Even when using a severe extrusion condition combined with high citric acid concentrations, acceptable product colour, viscosity, functional and textural properties were obtained. (C) 2008 Elsevier B.V. All rights reserved.